Recent Forum and Blog Comments
- Baguette shaping @ Amir
dmsnyderon Blog postBaguette crust troubleshooting - I meant Mark's method
redif2003on Blog postBaguette crust troubleshooting - lol yep
fusanon Blog postHomemade proofingbox - Bothhisreputationon Forum topicTry, Try Again
- Baguette questions @ Amir
dmsnyderon Blog postBaguette crust troubleshooting
- my phone and computer
Mini Ovenon Forum topicspecks in bread dough - Bran
DanielCoffeyon Forum topicspecks in bread dough - Sifting
KathyFon Forum topicspecks in bread dough - Fried mantoumerlieon Blog postFried Sandwich Loaf + other goodies and memories
- Thanks for the lovely
Reynardon Blog postBuns for Thirty - and an Experiment... - Thank you for your interest!
PalwithnoovenPon Blog postFried Sandwich Loaf + other goodies and memories - I did findrgconneron Forum topicSwiss WW2 bread trucks?
- Thank you!
PalwithnoovenPon Blog postFried Sandwich Loaf + other goodies and memories
- By weight or by volume?byrgconneron Forum topicTry, Try Again
- I'd stick with the Forkish methodrgconneron Forum topicBulk fermentation questions
- That wholesome, hearty, healthy bread
dabrownmanon Blog postBuns for Thirty - and an Experiment... - In the same fashionrgconneron Forum topicBulk fermentation questions
- If people are complainingrgconneron Forum topicBulk fermentation questions
- not sureOaktreeon Forum topicspecks in bread dough
- OkAnonymouson Forum topicEnough is enough?
- I think most folks
dabrownmanon Forum topicBulk fermentation questions
- Worse comes to worse... yourgconneron Blog postHomemade proofingbox
- Bloatingtom scotton Forum topicBloating
- microscope?
drogonon Forum topicspecks in bread dough - Recipehisreputationon Forum topicEnough is enough?
- Oh goodie! BF - the mystery componentJane Doughon Forum topicBulk fermentation questions
- Overnight bulk ferment
KathyFon Forum topicBulk fermentation questions
- Thank you!
PalwithnoovenPon Blog postFried Sandwich Loaf + other goodies and memories
- Thanks for the reply and theSteel_Windon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- Mmmmmm! Chocolate!
KathyFon Blog postBuns for Thirty - and an Experiment...
- Thank you!
PalwithnoovenPon Blog postFried Sandwich Loaf + other goodies and memories
- Clarification...hisreputationon Forum topicTry, Try Again
- You probably are ready but the starter is too thin
dabrownmanon Forum topicTry, Try Again
- Thank you David
redif2003on Blog postBaguette crust troubleshooting
- Thank you David
redif2003on Blog postBaguette crust troubleshooting
- Glad you like it Ian.
dabrownmanon Forum topicLucy’s Favorite Methods To Make Healthy and Beautiful Bread
- Nothing like a tip or two
dabrownmanon Forum topicLucy’s Favorite Methods To Make Healthy and Beautiful Bread
- Recipe and Method?Anonymouson Forum topicEnough is enough?
- The First Loafhisreputationon Forum topicEnough is enough?
- Hi Jon the 3 feeds are as
yozzauseon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem.. - Thank you
redif2003on Blog postBaguette crust troubleshooting
- I should try long proof in the fridge
redif2003on Blog postBaguette crust troubleshooting
- Thanks for the info Gordonadrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Thanks DA
Isand66on Blog postFrench Style Potato Sourdough - Thanks!
Isand66on Blog postSunday Gravy Italian Style Sourdough
- Awesome post! Thanks for
Isand66on Blog postFried Sandwich Loaf + other goodies and memories
- A tricky subject
lepainSamidienon Forum topicBulk fermentation questions - Good MorningThis looks likeDan001on Blog postGerman Beer Rye... From Russia
- My understandingAnonymouson Forum topicBulk fermentation questions
- Starter maintenenace...
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..